Advertisement
Mutton and Barley Broth
Preparation info
- Difficulty
Medium
- Ready in
2 hr
Appears in
Published 1932
Ingredients
- Scrag end of neck of mutton
- cold water
3 pints - carrot
4 oz.
Method
- Chop up the neck of mutton in very small pieces.
- Put it into a pan with the water.
- Bring gently to boiling point.
- Skim, and add the vegetables cut up.
- Simmer gently for 2 or 3 hours, adding a little water (as it lessens) to keep up the quantity.
- Strain.
- Leave till cold, skim off the fat. <